Crunchy Buffalo Chicken Cups Recipe

1. Preheat oven to 375 F.  Generously spray wells of a 24 cup mini-muffin tray with nonstick cooking spray.

2. Finely process corn chips in food processor.  Grate cheddar and add 1 cup of the cheddar to processor, process until cheese is incorporated.

3. Spoon about 1 tbsp chip mixture into each well of pan and lightly press to flatten.  Bake 8-10 minutes or until cups are bubbly and edges are golden brown.  Remove from oven and cool 3-4 minutes.

4. Meanwhile, thinly slice green onions and set aside 1 tbsp of the green tops for garnish.

5. Combine remaining green onions, chicken, hot cayenne pepper sauce, sour cream, blue cheese and remaining 1/2 cup cheddar in a bowl and mix well.  Microwave, uncovered, on HIGH 30-60 seconds or until mixture is warm and cheese is slightly melted.

6.  Release cups from pan and place onto a cooling rack.  Spoon about 1 level tbsp filling into each cup.  Drizzle with additional hot cayenne pepper sauce, if desired. Garnish with reserved green onion tops.